Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens Recipe

Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens

For this Latin dish, tender boneless chicken breasts are dusted with a masa harina coating spiced with cumin, pepper, and sugar seared, and served atop a salad.

  • Quick Glance
  • 1 H
  • 1 H
  • 0

Chicken Potpie with Phyllo Crust

Underneath this wonderfully flaky and crisp crust is sumptuous creamy filling of chicken, pearl onions, carrots, leeks, mushrooms, peas, and peppers.

  • Quick Glance
  • 1 H, 20 M
  • 2 H, 15 M
  • 0

Cassoulet of White Beans, Sausage, and Duck

This cassoulet is filled with plenty of white beans, called flageolet, pork sausage, and duck confit. It’s a hearty cassoulet fit for winter dining.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 0
Pan-Roasted Halibut with an Iberian Stew of Chickpeas, Chorizo, and Cabbage Recipe

Pan-Roasted Halibut, Chickpeas and Chorizo

Pairing seafood with sausage is very Portuguese. Here seared halibut is matched up with a stew of Spanish chorizo, chickpea, and cabbage. Cilantro is on top.

  • Quick Glance
  • 40 M
  • 1 H, 10 M
  • 2
Gung Bao Chicken

Gong Bao Chicken With Peanuts

The origins of Chinese Gong Bao (aka Kung Pao) chicken are murky, but this recipe for chicken, peanuts, and red chiles is resoundingly clear.

  • Quick Glance
  • 20 M
  • 25 M
  • 12
Bleeding Heart Radish Ravioli with Yellow Tomato Sauce Recipe

Radish Ravioli with Yellow Tomato Sauce

Raw food lover will devour this recipe. The herbed cheese filling is balanced by the mild, radish ravioli. Oil-marinated diced yellow tomatoes act as the sauce.

  • Quick Glance
  • 1 H
  • 1 H
  • 2
The Tante Marie's Cooking School Cookbook by Mary Risley

Classic Caesar Salad

Everything about this Caesar salad is classic: the dressing with egg, garlic, anchovy, mustard, and lemon; Parmesan cheese; croutons. A family favorite.

  • Quick Glance
  • 25 M
  • 40 M
  • 0

Tagine of Lamb with Prunes, Almonds and LaKama Spices

Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.

  • Quick Glance
  • 45 M
  • 2 H, 45 M
  • 0

Pot-Roasted Pork Loin with Fall Fruits

Pork loin is first brined then pot-roasted for maximum flavor. Fall fruits, including raisins, figs, apricots, and prunes, are stewed and added to the pot.

  • Quick Glance
  • 45 M
  • 5 H, 30 M
  • 2
Pappardelle with Slow Cooked Meats

Pappardelle with Amazing Slow-Cooked Meat

A show of hands, please. Who swoons to meat that’s slowly imbued with wine and aromatics and then tossed atop pasta? Just as we thought.

  • Quick Glance
  • 40 M
  • 3 H, 40 M
  • 51
Limes

Cold Chicken Chutney Salad

Diced chicken breast, pineapple, celery, and slivered almonds are stirred into a curried mayonnaise for a delightful cold kosher salad. An excellent lunch dish.

  • Quick Glance
  • 15 M
  • 15 M
  • 0
Chicken Braised with Saffron, Cinnamon, Lavender, and Almonds Recipe

Chicken Braised with Saffron, Cinnamon, Lavender, Almonds

Chicken is braised in a brew containing saffron, cinnamon, and lavender. Braised the chicken a day ahead for the best flavor and serve it over rice, couscous, rosemary mashed potatoes, or polenta.

  • Quick Glance
  • 45 M
  • 2 H
  • 4
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